Cinnamon Sticky Buns At Home.

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Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!

  • Course: Desert.
  • Cuisine: American. 
  • Prep time: 15 minutes.
  • Cook time: 35 minutes.
  • Overnight rise: 12 hours.
  • Total time: 12 hours 50 minutes.

INGREDIENTS:

MAKES 18
  • 170ml/5½fl oz/scant ¾ cup milk
  • 15ml/1 tablespoon active dry yeast
  • 30ml/2 tablespoon caster (superfine) sugar
  • 425-450g/15oz-1lb/3½-4 cups strong white bread flour
  • 5ml/1 tsp salt
  • 115g/4oz/½ cup cold butter, cut into pieces
  • 2 eggs, lightly beaten
  • Grated rind of 1 lemon
FOR THE TOPPING AND FILLING
  • 275g/10oz/1¼ cups soft dark brown sugar
  • 65g/2½oz/5 tablespoon butter
  • 120ml/4fl oz/½ cup water
  • 75g/3oz/½ cup pecan nuts or walnuts, chopped
  • 45ml/3 tablespoon caster (superfine) sugar
  • 10ml/2 tsp ground cinnamon
  • 165g/5½oz/generous 1 cup raisins.

STEPS:

  1. Heat the milk to lukewarm. Add the yeast and sugar, and leave until frothy, about 15 minutes.
  2. Combine the flour and salt in a large mixing bowl. Add the butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs.
  3. Make a well in the centre and add the yeast mixture, eggs and lemon rind. With a wooden spoon, stir from the centre, incorporating flour with each turn. When it becomes too stiff, stir by hand to obtain a rough dough.
  4. Transfer to a floured surface and knead until smooth and elastic. Return to the bowl, cover with a plastic bag and leave to rise in a warm place until doubled in volume, about 2 hours.
  5. Meanwhile, for the topping, make the syrup. Combine the brown sugar, butter and water in a heavy pan. Bring to the boil and boil gently until thick and syrupy, about 10 minutes.
  6. Place 15ml/1 tablespoon of the syrup in the bottom of each of 18, 4cm/1½in muffins cups. Sprinkle in a thin layer of chopped nuts, reserving the rest for the filling.
  7. Knock back (punch down) the dough. Roll out to a 45 x 30cm/ 18 x 12 in rectangle.
  8. For the filling, combine the caster sugar, cinnamon, raisins and reserved nuts. Sprinkle over the dough in an even layer.
  9. Roll up tightly, from the long side, to form a cylinder.
  10. Cut the cylinder into 2.5cm/ l in rounds. Place each in a prepared muffin cup, cut-side up. Leave to rise in a warm place until increased by half, about 30 minutes.
  11. Preheat the oven to 180°C/350°F/ Gas 4. Place foil under the tins (pans) to catch any syrup that bubbles over. Bake until golden, about 25 minutes.
  12. Remove from the oven and invert the tins on to a baking sheet. Leave for 3-5 minutes, then remove the buns from the tins. Transfer to a rack to cool. Serve sticky-side up.

TIP

To save time and energy, make double the recipe and freeze half for another occasion.

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